Recipe by Thelma
"Cream puffs with a cream cheese filling and chocolate icing."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
cream cheese, softened
1 (5 ounce) package
instant vanilla pudding mix
1 (1 ounce) square
unsweetened chocolate, chopped
I make eclairs alot and for those who have a problem with the "shell"part not turning out....The recipe I have used for years (same ingredients and measurements for 12)calls for the ball of dough to cool for 5 mins. then beat in eggs one at a time. After putting on greased baking sheet; bake for 20-25 mins. at 400(golden brown), then cut a 1-inch long slit on side of each eclair. Reduce oven temp to 375 and bake for 10 more mins (this allows the inside to cook a little).Hope this helps.
Try filling with BAVARIAN CREME FILLING: 1 1/2 C. chilled whipped cream; 1 pkg. (8 oz) cream cheese, softened; 2/3 C. brown sugar; 1 t. vanilla; 1/8 t. salt...In a chilled bowl, beat cream untill stiff. Blend remaining ingredients & fold in cream.
Made the shells first because how they came out would determine if the whole recipe was worth making. Not to my surpirse did the shells come out like garbage. Way too much butter for such a dinky amount of flour. First off the amount would have made maybe 6 tiny tiny shells which are bit sized! Second the dough never becomes shell like but stays doughy and soft. Very gross to look at and tasted like oily un-cooked dough. Horrible recipe! And a waste of ingredients!
My family went crazy about this recipe. It was delicious. My 8 year old grandson told me that he didn't want me to bake his birthday cake in Feb., he wanted these eclairs. Easy to make too.
Taste great. Just a reminder, beat eggs in with electric beaters.
I just made these today and theycame out perfect. The only thing was that the cook time for the shells was much longer for me, I divided the recipe into 10 eclairs and baked them for about 30 minutes.
Well I'm perplexed. I tried this recipe because the positive reviews outweighed the negative ones. Unfortunately my experience was negative. I didn't want bite size eclairs so I made mine a little larger and baked them a few minutes longer. The dough turned out greasy and the centers were uncooked and eggy tasting. I wound up with 12 eclairs and enough filling for 12 more. I did give this two stars because at least they are edible. I'm an experienced baker but can't imagine what went wrong. Won't be making this again.
Loved the different filling. Made miniature eclairs with this recipe. Everyone loved them.
Wonderful recipe. Everyone thought they were so delicious. However, they either have to be refrigerated or eaten within three days, as the filling will spoil and take on a bad flavor. (Found this out the hard way.)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 380
** Calories from Fat: 205
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
You really can make authentic French baguettes from scratch. See how it's done!
See how to make simple French bread dinner rolls from scratch.
Try this authentic German meat-filled pastry for a light dinner or hearty snack.